Let’s get cooking.
Cook the 300 g jasmine rice using the method and water quantity on its packet. Meanwhile, mince the garlic and ginger, slice the cucumber and spring onions, and set the vegetables aside.
In a bowl, whisk the 65 g peanut butter, gochujang, dark and light soy sauces, rice vinegar, caster sugar and 3 tbsp hot water until smooth. Scrape the bottom of the bowl to incorporate any thick peanut butter.
Heat the 1 tbsp oil in a large frying pan over medium heat. Cook the garlic and ginger for about 1 minute, stirring, until fragrant but not browned.
Add the 450 g chicken mince and break it into small clumps with a spatula. Cook for about 5–7 minutes, stirring and turning until thoroughly cooked. Check that a thicker portion reaches 75°C for 30 seconds; continue cooking if needed.
Lower the heat and stir in the peanut sauce. Cook gently for 2–3 minutes, stirring frequently, until it coats the mince. If it becomes dry or starts sticking, add hot water a tablespoon at a time; the finished mixture should be moist and spoonable.
Fluff the rice and divide between 4 bowls. Spoon over the chicken and add cucumber, spring onions and sesame seeds.
